It is a Peruvian dish of raw fish, similar to sashimi and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cuisine, ceviche and differs in the way the fish is cut, and the lack of onions. Common fittings include sweet potato and corn.

Papa a la Huancaina

It is a Peruvian salad of boiled yellow potatoes (similar to Yukon Gold potatoes) in a spicy creamy sauce called salsa Huancaína. Although the name of the dish is derived from Huancayo, a city in the Peruvian Andes, has become a staple of the kitchen every day and parties across the country. Usually served cold as a starter over lettuce leaves and garnished with black olives and hard boiled egg.

Lomo Saltado

It is a Peruvian dish that has Asian influences consisting of strips of sirloin marinated in vinegar, soy sauce and spices, adding red onion, parsley and tomatoes. Traditionally served with white rice with homemade fries. Its combination of both cultures makes the dish very popular. Many kitchens in Peru serve the dish.

Arroz con Mariscos

Rice with seafood is a Latin American dish, originally from the coast of Peru. Along with the ceviche and jelly, rice with seafood is one of the most popular seafood dishes in Peru and are consumed together.

Special Dishes


It is a starter small pieces of raw fish marinated in lemon juice, often with onions, peppers and spices.

Causa Rellena

The cause is a typical and representative dish of Peruvian cuisine, with many variations in their ingredients.
It is pre-Columbian, it was formerly prepared with yellow potatoes, which have soft texture, with lemon and crushed red pepper.

Arroz con Leche

Rice pudding is a dessert typical of the cuisine of many countries made ​​simmering rice in milk with sugar. Served hot or cold. You will usually take cinnamon, vanilla or lemon peel to scent it.